My favorite holiday is coming up. New Year’s Day! A fresh start, a brand new year brimming with possibilities. One of my resolutions for 2018 is to take the time to make special days special. So, for New Year’s I am making Posole, a dish that is traditionally reserved for special occasions. It is the perfect winter stew, hearty, spicy, done in the slow cooker. If you can’t find Posole, you can substitute canned hominy.
Real Posole comes either dried or frozen. If you use dried, you soak it like beans overnight. Rinse it and then cook it. For frozen, thaw it out overnight rinse it and it’s ready to cook.
This is a two-day recipe, but stick with me. The first day takes only 5 minutes prep and you have your meat entrée for dinner. Start out with a 2 to 3 pound pork butt or shoulder roast. Dry it off really well with paper towels and season it all over with Tony Chachere’s Creole Seasoning. If you have never tried it, you don’t know what you are missing. Like it says on the package, it’s great on everything. Vegetables, steak, fish, chicken and yes, pork – trust me. It’s in the spice aisle of the grocery store.
Take your seasoned roast and plop it into the slow cooker. No water, no broth, not even salt and pepper. Cook it on high for 4 hours or low for 6 to 8. At the end of the cooking time you will have a tender juicy roast for dinner. Save out 2 to 4 cups of the roast for the Posole. You will also have a spicy, delicious broth. I recommend putting the meat in one container and the broth in another. Yes this cut is juicy and moist but it does have a lot of fat. You will want to skim the fat off the broth the next day. Easy peasy when it’s been in the fridge. I also prefer to cut up or shred the pork while it’s still a bit warm.
Now, for day 2. Cut up an onion and dice up some garlic cloves. Put the rinsed and drained Posole in the slow cooker. Add the pork broth, onion, garlic, a can of red enchilada sauce, and a bit of Tony Chachere’s. Add water to cover plus an inch or so. Cook it for 4 hours on high.
After 4 hours, add the pork and cabbage and cook another hour or so on high. When the Posole is tender and starting to break open a bit it’s ready. Like any other stew, you can add more stuff like potatoes, green chili, red chili and it is traditional to garnish with a few sliced radishes. Keep in mind the Posole will really expand at the end. This recipe fills my large slow cooker to the brim.
If you can’t find Posole, use canned hominy. Cook everything together for 4 hours on high.
I’d love to hear how this goes for y’all. Have a happy and prosperous New Year!
New Mexico Posole
This is a traditional dish here in New Mexico reserved for special occasions.
- 2 to 3 lb pork butt or shoulder roast including broth
- 1 to 2 tbsp Tony Chachere's Creole Seasoning
- 2 lb frozen posole thawed
- 1 onion chopped
- 4 garlic cloves diced
- 1 can red enchilada sauce
- 2 tbsp Chicken Better than Bouillon Paste or equivalent bouillon cubes
- water to cover Posole about 1 inch over
- 1 cup shredded cabbage
Day 1: Completely dry pork roast. Season well on all sides with Tony Chachere's. Place in large Slow Cooker and cook for 4 hours or until done.
Use part of the roast for dinner. Cut up remaining roast when cooled. Reserve broth in a separate container.
Day 2: Rinse and drain Posole and place in large (12 quart) slow cooker.
Add 1-3 tsp Tony Chachere's seasoning. The onion, garlic, red enchilada sauce, bouillon, leftover pork broth and enough water to cover Posole by about 1 inch.
Cook on high for 4 hours.
After 4 hours, add pork and cabbage. Cook another hour or so until Posole is tender and just starts to break open.
Serve hot, garnished if you like with fresh cilantro, sliced radishes and fresh limes.
If you can't find Posole, substitute canned hominy. Cook all ingredients in slow cooker for 3-4 hours on high.